1 (1 lb.) bag carrots, pared
3 tbsp. butter
1 sm. onion, thinly sliced
1 sm. clove garlic
1/2 tsp. salt
1 tbsp. vinegar
1 tbsp. finely chopped chives

Slice carrots thin (1/8"), should have about 3 cups. Boil in salted water, covered, 3 minutes. Drain. Return carrots to pan, add butter, onion and garlic and salt. Cover, cook 10 minutes or until crispy tender. Remove and discard garlic. Stir in vinegar. Place in serving dish and sprinkle with chives.